Tex-Mex Chicken and Rice Skillet

Step 1

Heat oil in a 12" saute pan over medium-high heat. Add chicken and season with salt and fresh ground pepper. Cook, stirring frequently, for about 5 to 6 minutes or until chicken is lightly browned. Use a slotted spoon to transfer chicken to a dish and set aside.

Step 2

Add additional oil to pan, if needed. Add onion, red bell pepper, and jalapeno (if using) to pan. Cook and stir for a couple of minutes and then add minced garlic. Cook for another minute or two, till veggies have softened. Add uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in diced tomatoes, chicken broth, black beans, all seasonings, and the cooked chicken. Bring mixture to a boil, then reduce heat, cover and simmer for 15 minutes.

Step 3

Remove cover and stir in frozen corn. Cook, covered, for another 5 minutes. Remove cover and sprinkle cheese over the top. Cover and cook over low heat until cheese has melted.

Step 4

Sprinkle with chopped green onion and serve with optional toppings.